La. Admin. Code tit. 51 § VII-1109

Current through Register Vol. 50, No. 11, November 20, 2024

Section VII-1109 - HACCP Plan

A. Dairy plants that are required by the state health officer to implement a HACCP system or have authorization from the state health officer to be regulated under the provisions of this Chapter shall have and implement a written HACCP plan whenever a hazard analysis reveals one or more hazards that are reasonably likely to occur. The HACCP plan shall be developed by an individual(s) who meets the requirements contained in the PMO and shall be subject to record keeping requirements as described in this Code. A HACCP plan shall be specific to each location and product. The plan may group types of products together, or group types of production methods together, if the hazards, critical control points, critical limits and procedures required for each are essentially identical and that any required features of the plan that are unique to a specific product or method are clearly delineated in the plan and are observed in practice.

B. Written HACCP plans shall be submitted to the state health officer for review and approval prior to processing a product addressed by the plan and prior to processing a new product or making changes in a product or the manner in which a product is processed. Such review and approval shall be performed by a registered sanitarian that meets the PMO requirements for auditing HACCP plants.

C. The HACCP plan shall, at a minimum:

1. include complete up-to-date process flow diagrams for all products manufactured. Flow diagrams may be combined when process, products and hazards are similar;

2. list all hazards that are reasonably likely to occur as identified in the hazard analysis specified above, and that must be controlled for each type of product;

3. list the critical control points for each of the identified hazards, including the appropriate:

a. critical control points designed to control hazards that could occur or could be introduced in the plant environment;

b. critical control points designed to control hazards introduced outside the plant environment, including hazards that occur before arriving at the dairy plant, receiving station or transfer station; and,

c. critical control points for pasteurization as described in Appendix H, Section VIII of the PMO (Milk and milk products HACCP CCP models for pasteurization equipment);

4. list the critical limits that shall be met at each of the critical control points;

5. list the procedures, and the frequency with which they are to be performed, that will be used to monitor each of the critical control points to ensure compliance with the critical limits;

6. include any corrective action plans that have been developed in accordance with the corrective action requirements as described in this document, and that are to be followed in response to deviations from critical limits at critical control points;

7. list the verification procedures and the frequency with which they are to be performed, that the dairy plant will use in accordance with verification and validation requirements as described in this Part;

8. provide for a record keeping system that documents the monitoring of the critical control points in accordance with the record requirements as described in this Part. The records shall contain the actual values and observations obtained during monitoring.

D. Sanitation. Sanitation controls may be included in the HACCP plan. However, to the extent that they are monitored in accordance with the pre-requisite programs, they need not be included in the HACCP plan.

La. Admin. Code tit. 51, § VII-1109

Promulgated by the Department of Health and Hospitals, Office of Public Health, LR 37:2688 (September 2011).

AUTHORITY NOTE: Promulgated in accordance with the provisions of R.S. 40:4(A)(1)(a). Also see R.S. 40:5(2)(3)(5)(7)(15)(17) and R.S. 40:922.